Wednesday, July 4, 2012

French Onion Soup

French Onion Soup in mini cast iron casserole dishes from Martha Stewart.

Happy 4th of July!  While the rest of the country is experiencing a heat wave, it's cool and cloudy here; I think it even rained this morning.  Today's the perfect day for us to eat warm, yummy French onion soup.  That's exactly what my boyfriend made for lunch. Sorry America, no cookout here. 

Servings: 6 bowls

You'll Need:
4 medium to large, white or yellow onions
1/2 stick of butter (salted or unsalted)
2 shots of bourbon, Irish whiskey, or brandy (to taste)
2 fourteen ounce cans of beef broth
1 fourteen ounce can of chicken broth
6 ounces fresh Gruyere cheese
1/4 cup of white wine
salt and pepper to taste

1. Quarter each onion and cut into small slices.  Save half of the onions for later. 
2. In a stock pot, sauté half of the onions in butter, until translucent. 
3. Add 1 can of beef broth and bring to boil.  
4. Next add the raw onions, remaining broth, 1/4 cup white wine, and salt and pepper to taste (a healthy pinch).
5. Cook on medium for 30-45 minutes, or until the raw onions are soft and translucent.  Then add the whiskey/bourbon/or brandy when nearly done. 
6. Taste and adjust seasoning if necessary. 
7. When the soup is ready, slice a baguette into 3/4" slices and toast the baguette by itself so it will hold up to the broth.
8. Put the toasted baguette in a cast iron dish (or bowl that is SAFE to place in the oven).  Ladle the French onion soup over the baguette and top with shredded cheese.  Place under the broiler until the cheese is melted.  Enjoy!

Cooking Notes:
We used a 2 to 1 ratio of broth - 2 cans of beef to 1 can of chicken.  However, you could always make this a vegetarian recipe and use all vegetable broth. 

Use whatever onions you like, with the exception of red onions. 

We ate our delicious French onion soup with a Ruben and pickle. 

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